For this month’s Baking Eggless Challenge , I selected a delicious fudgy brownie recipe from Joy the Baker. If you are new to this space and couldn’t make heads or tails of what I am talking about please take a look at the Baking Eggless group page to know more about the event. This brownie is loaded with chocolate and nuts and will surely make any one who is an ardent fan of chocolate, drool. I was waiting for an occasion to bake these brownies as I didn’t want to end up eating half the batch. So when my daughter was telling me about her friends who love my bakes, she told that the brownies she took to school on her birthday was polished off immediately and her friends are waiting for one more treat like that. Even her class teacher during a meet told me that the brownies were absolutely delicious. To please her friends who are hard core fans of my bakes, I made these brownies and sent them with my daughter. And she came back with an empty box.
Let us talk about how I substituted eggs in this recipe. The original recipe had three eggs in it and just by substituting the eggs with equal amount of liquid doesn’t always work. Though I wanted the brownie to be fudgy, I didn’t want it to be too much gooey. IF I substitute the eggs with just liquid, I will surely end with gooey brownie, but I didn’t want it. So I added some extra flour to give structure to the brownies. And also I added some extra baking soda. When baking you need to remove the brownie from the oven even though there are moist crumbs in the tooth pick. As this is supposed to be fudgy, you will never get a clear tooth pick. Over baking will make the crust crispy ( Ok, I confess, I over baked it!!!) I loved the way the brownie turned. It was not so gooey but was fudgy enough to stick inside the mouth and the chocolate flavour was just amazing. All the nuts added to the texture.
Recipe Source: Joy The Baker
Makes an 8″ * 8″ brownie cake
Dark Choco Chips-1 cup
Unsweetened Cocoa Powder-3 tbs
Vanilla Essence-2 tsp
Sour cream-3/4 cup
Flour/ Maida-1 1/4 cups
Baking Soda-1/2 tsp
Mixed nuts ( walnuts, pistachios) – a handful
Preheat oven to 175°C. Grease and line an 8″ square cake tin.
In a bowl mix together choco chips and butter.
Either on a double boiler or in a microwave, melt them together.
Add in vanilla and cocoa powder and mix well.
In another bowl mix together flour, salt and baking soda. Keep aside.
In a mixing bowl, take sour cream, milk and sugar.
Whisk together to combine.
Add in the melted chocolate mixture and whisk until incorporated.
Now finally add the flour mixture and mix well.
Pour it into the cake tin and top it with the nuts.
Bake for 30 minutes. Remove fro oven and allow it to cool on wire rack for 10 minutes.
Remove the brownie along with the paper lining and place it on the wire rack.
Once cool slice it into squares.
Serve and Enjoy!!!
Linking this to Fun With Egg Free Baking going on in my space from March 1st to March 31st.